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Baked Tilapia

Tilapia is such a nice, light fish and I love cooking it!  This husband-approved healthy recipe was tasty, easy, and a nice change from the proteins we typically stick to.  It’s customizable, so use this recipe as an outline/start, but feel free to change up the sides or adjust it to suit you!  Obviously you can double or triple the recipe if you’re entertaining guests, and it’s still quite easy and quick!

Baked Tilapia

  • Servings: 2
  • Difficulty: easy
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  • 2 tilapia fillets, approximate 4-6 oz each, fresh (thawed if bought frozen)
  • 2 Tbsp lemon juice
  • Garlic powder
  • Ground black pepper
  • Vegetable for side – we typically used asparagus, steamed broccoli, or a veggie medley I made on the stove (if using asparagus, there is an option to cook it with the fish – keep reading!)


  • Aluminum foil
  • Cookie sheet
  • Cooking spray (we use Olive oil spray)


  • Preheat oven to 375F
  • Pour 1 Tbsp of lemon juice evenly over each tilapia fillet
  • Sprinkle each fillet with garlic powder and ground black pepper to your liking
  • Rip 2 pieces of aluminum foil, large enough to fold over and seal each fillet
  • Spray each piece of foil with cooking spray to avoid sticking
  • Place one tilapia fillet on each piece of foil. **If using asparagus, you can place asparagus spears on foil first and put tilapia fillet on the asparagus spears**
  • Wrap fish tightly in foil, making sure it is well sealedIMG_20170804_190007
  • Place on cookie sheets and put in oven for approximately 10-15 minutes, until fish is cooked through – should be white and flake easily with fork (may take a little longer if cooking with asparagus)IMG_20170804_190041
  • Remove from oven, unwrap foil, and enjoy with a side vegetable you’d like!

This recipe is super easy; the fish comes out nicely cooked and flaky, but not dry!  We haven’t tried this on the grill, but I bet that would be a tasty alternative to the oven.  While we just enjoyed this with vegetables on the side, you could also use a side of brown rice.  Ours was tasty enough that we didn’t need any sauce/dip, but you could use cocktail sauce if needed.  Enjoy!!


Healthy Snack Ideas!

I don’t know about you, but sometimes I have a hard time deciding on a snack.  I want to be healthy, but those tortilla chips are sooooo tempting…& who wants to have to “think” about a snack?

That’s why I came up with this healthy snack list – snacks I’ve tried and LOVED, but won’t give you any guilt!  Enjoy the list, and if there’s a favorite healthy snack that you love – let me know that it needs to be added!



Chicken, Beet, and Goat Cheese Salad

I’ve been ordering this salad at restaurants all summer, and I’m not sure why it took me so long to realize that I could just make it at home!  It’s easy, delicious, and great for summertime!!

I set the time to 10 minutes assuming you already have the chicken and beets prepped – if not, you’ll need a bit more time.  But it will definitely be worth it!  Hope you enjoy this delish recipe!saladingredients

Chicken, Beet, and Goat Cheese Salad

  • Servings: 1
  • Difficulty: easy
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  • 4oz cooked chicken (I typically use boneless, skinless chicken breasts – I put garlic powder and pepper, place on a cookie sheet with aluminum foil, and cook at 375F for about 20 minutes or until inner temperature is at least 165F)
  • 1-2 medium beets, cooked (Not sure how to cook beets?  See my easy recipe here: Oven Roasted Beets)
  • Goat cheese, crumbled
  • Spinach
  • Dressing of your choice (I’ve used a yummy herb dressing that is avocado oil based – but you could use any healthy dressing like balsamic or another vinaigrette)


  • Place 1 cup spinach in a bowl
  • Warm chicken (if not already warm) and place chicken and beets on top of spinach
  • Add 2 Tbsp goat cheese
  • Drizzle dressing over everything and enjoy!


This is such an easy recipe but it is SO delicious!  If you’re following the 21 day fix portion control container plan, here is what this recipe equals:

1.5 green (2 if you use 2 medium beets), 1 red, ½ blue, and 1 orange


Espresso Shakeology Balls

Shakeology isn’t just for drinking – check out these espresso balls!  They’re packed with flavor and serve as a healthy snack when you’re craving something yummy.

Espresso Shakeology Balls

  • Servings: 12
  • Difficulty: easy
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  • 1 scoop/packet vegan café latte or café latte shakeology
  • ¾ cup gluten free rolled oat
  • ¾ cup all natural creamy/smooth almond butter (I like to get some from Trader Joe’s that has no salt added)
  • ¼ cup honey (raw, natural)
  • ½ cup sliced almonds (raw)


  • Combine all ingredients in a medium bowl and mix well
  • Roll mixture into 24 walnut sized balls and place in a well-sealed container
  • Refrigerate for at least 1 hour before enjoying

espressoshakeoHope you enjoy this yummy recipe!!  They’re addicting, so keep in mind 1 serving = 2 espresso balls!


Spicy Black Bean & Butternut Squash Chili

This is such a flavor-packed recipe – it’s gluten free and vegan!  I know I don’t have many vegetarian or vegan recipes on the blog, so I’m trying to remedy that.  If you love a filling, spicy dish, this is for you!  Plus you can alter how spicy or mild it is to suit your taste.  It’s delish! I originally found this recipe from Baker by Nature, but I altered it to suit my tastes.

**This recipe makes about 8-10 servings, so I typically freeze about half of it.  However, if you don’t think you’ll use it/don’t want to freeze it, you may want to cut the recipe in half!**


Spicy Black Bean & Butternut Squash Chili

  • Servings: 8-10
  • Difficulty: easy
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  • Olive oil spray or 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 large red onion, chopped
  • 2 ½-3 cups butternut squash, peeled, cut into 1/2-inch pieces
  • 4 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 4 tablespoons sriracha hot sauce (cut this in half if you want it less spicy)
  • 2 cups raw kale (thick ribs removed),chopped
  • 2 cans low sodium black beans, rinsed, drained
  • 1 can low sodium pinto beans, rinsed, drained
  • 2 ½-3 cups vegetable broth
  • 2 cans diced tomatoes
  • 2 teaspoons salt (optional)
  • Avocado slices, for serving (optional)


  • Spray large pot with olive oil spray (or heat olive oil) over medium heat.
  • Add onions and sauté until tender and golden, about 5 minutes.
  • Add garlic and cook until garlic is fragrant, about 1 minute or so.
  • Add squash, stir, and cook for 4 minutes, stirring occasionally.
  • Add in chili powder and cumin, stir; cook for 2 minutes.
  • Stir in sriracha, kale, beans, broth, tomatoes, and salt. Increase heat to medium-high and bring to boil.
  • Reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
  • Ladle chili into bowls, top with avocado (if using) and serve.


Hope you enjoy this yummy recipe!!


Chicken Enchilada Soup

Here’s a yummy soup to warm you up in the cold winter months!  Chicken Enchilada Soup – easy, tasty, and the best part is…it’s made with a crockpot/slow cooker!!

Enjoy the recipe!

And there you go! For those of us who need to be gluten free, make sure you check the ingredients on the enchilada sauce that you purchase!


Crock Pot Pork Carnitas

I can’t tell you how DELICIOUS these Crock Pot Pork Carnitas are – so easy, 21 Day Fix Approved, and (maybe even more importantly) husband approved!!  These are packed full of flavor and just a nice change from the typical chicken or fish dishes.

If you LOVE burrito bowls from Chipotle like I do, this is a nice healthy alternative for you to make at home!  And it’s EASY!!

I threw it all in the crock pot one morning, whipped up shakeology and headed off to work.  You all know I LOVE my shakeology – it’s a superfood meal replacement shake that is quick, easy, tasty, and provides 70+ nutrients.  Yum!  Send me a message or comment if you want to learn more about this deliciousness! img_20161130_071042

But, I digress.  Back to our carnitas…it’s so nice to come home knowing that your supper is 99% ready!  Plus, the smell is heavenly!

Crock Pot Pork Carnitas

  • Servings: 6-8
  • Difficulty: easy
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For the crock pot:

  • 2-3 pounds pork shoulder, boneless, fat trimmed off
  • 1 cup low sodium chicken broth (an additional ½ cup may be necessary)
  • 4 cloves garlic, sliced
  • 1 Tbsp olive oil
  • Olive oil cooking spray (I use Pam)
  • 1 small can chipotle peppers in adobe sauce (may want to chop the peppers before adding them in)
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder or minced onion
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp chipotle chili powder
  • 1 tsp oregano
  • Pueblo chiles (could also use jalapenos, if you like), chopped/sliced

Optional ingredients to complete your carnitas bowl/tacos

  • Brown rice
  • Corn tortillas (we didn’t use these but you could!)
  • Shredded cheese (we used Colby jack, but you could use a fiesta blend if you like)
  • Guacamole
  • Salsa


  • Make sure the fat is trimmed off of the pork before getting started. Heat the olive oil on high heat in a large pot or large skillet, and brown all sides of the pork.  Transfer pork to a cutting board or large plate and let cool
  • While pork is cooling, mix garlic powder, onion powder/minced onion, cayenne pepper, cumin, chipotle chili powder, and oregano in a bowl.
  • When the pork has cooled, use a knife to cut slits in it; insert slices of garlic into the slits.
  • Rub the spice mixture all over the pork
  • Spray the inside of your crock pot with olive oil cooking spray. If you’re using a crock pot cooking bag, I still suggest spraying the inside of the bag to reduce sticking/burning.
  • Place pork and chipotle peppers in adobe sauce in crock pot, then pour in the 1 cup of chicken broth.
  • Cook on low for 10 hours
  • In the last hour of cooking, add pueblo chiles (if you’re using them). This is also when you can add the additional ½ cup chicken broth, if you choose.  If you’re adding jalapenos, you can add them at this point or saute them on the stovetop closer to the end to cook them up quickly.
  • When fully cooked, drain excess fluid from crock pot and use two forks to shred.
  • Create your bowls or tacos using the optional ingredients listed above along with the crock pot contents!

Enjoy!!  Let me know how you like it!!